A traditional dish of marinated lamb cooked in spiced gram flour-based yogurt gravy. Rich, tangy, and smoky — a non-veg highlight in a mostly vegetarian region. ¹⁾

A steamed wheat flour bun stuffed with poppy seeds, walnuts, or peas, traditionally cooked over indirect heat and served with ghee or lentils. Pahari comfort food at its finest. ²⁾

A signature Dham dish made with chickpeas or kidney beans simmered in a creamy yogurt gravy with cardamom, cloves, and cinnamon. Thick, fragrant, and festive. ³⁾

A Himachali-style stuffed puri, similar to kachori, often filled with soaked black gram (urad dal) paste and deep-fried. Typically enjoyed with tamarind chutney. ⁴⁾

Not your typical pulao — this is rice cooked with lentils, curd, potatoes, and garam masala, sometimes with a squeeze of lime. Flavorful, tangy, and a bit soupy. ⁵⁾

Made from sliced lotus stems, this dry curry is stir-fried with onion, ginger, garlic, and spices. Crunchy and utterly unique! ⁶⁾

A pancake-like festive dish made with buckwheat flour (kuttu) and sometimes wheat, eaten with ghee or chutney. A lesser-known tribal delight from the Lahaul-Spiti region. ⁷⁾

Fresh river trout marinated with mild spices, shallow-fried or grilled — simple yet delicate, reflecting the cold streams of Kullu Valley. ⁸⁾

A slow-cooked chickpea yogurt curry served with rice, part of traditional Dham (vegetarian feast). Its richness and depth make it stand out. ⁹⁾

A fascinating dish where lentil dumplings (made from ground urad dal) are steamed, sliced, and cooked in a spinach-based gravy. Hearty, healthy, and green! ¹⁰⁾

A special mountain raita made with cucumber, mustard seeds, and local herbs — served chilled and often as part of traditional meals. ¹¹⁾

A sweet rice dish flavored with saffron, dry fruits, and cardamom, served during ceremonies and as the dessert portion of a Dham meal. ¹²⁾

A lesser-known curry made from banana slices, black gram, and a unique mustard-tamarind gravy — both sweet and spicy. ¹³⁾

Himachali crepes made from wheat flour batter, served with ghee and sugar or jaggery. Often eaten for breakfast in Sirmaur and Mandi regions. ¹⁴⁾

A traditional fermented drink made with cooked rice or barley, particularly in Kullu and Manali. Mildly alcoholic and consumed during festivals or celebrations. ¹⁵⁾